Recipe by: Tracie Fitzpatrick
Source: Adapted from a Rick Stein recipe
Serves: 3 x 340g jars, serve with Scotch Eggs
- 1 kg of the following vegetables:
- green bean
- green or yellow tomatoes
- small silver-skinned onions
- 50 g fine salt
- 30 g corn flour
- 10 g ground turmeric
- 10 g English mustard powder
- 15 g yellow mustard seeds
- 1 tsp crushed cumin seeds
- 1 tsp crushed coriander seeds
- 600 ml cider vinegar
- 150 g granulated sugar
- 50 g honey
- Cut the vegetables into small, even bite-sized pieces.
- Place in a large bowl and sprinkle with the salt.
- Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the vegetables with ice-cold water and drain thoroughly.
- Blend the corn flour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar.
- Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil.
- Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan.
- Bring gently to the boil and boil for 3–4 minutes to allow the spices to release their flavors into the thickening sauce.
- Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce, use a hand blender to smooth the piccalilli or leave the vegetables whole for crunch (I like it smooth).
- Pack the pickle into warm, sterilized jars and seal immediately.
- Leave (if you can) for 4–6 weeks before opening, mine was left from our first ICCS meeting.
- Use within a year.
Download PDF version here: British Piccallili (Condiment for Scotch Eggs) Tracie Fitzpatrick